Ratatouille
- SERVES
- 8
- COOK TIME
- 8 Hr
This versatile dish hails from Provence, France. Serve it hot, cold, or at room temperature with roasted lamb; toss it with spaghetti; or offer it as an appetizer over crackers or crostini.
What You'll Need
- 1 large eggplant, cut into 1-inch cubes (about 1-1/2 pounds)
- 1 (10-ounce) package frozen seasoning blend, thawed
- 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, garlic, and olive oil, undrained
- 3 medium zucchini, coarsely chopped
- 1 tablespoon olive oil
- 1 tablespoon drained capers
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup tomato paste
- 1 (2.25-ounce) can sliced black olives, drained
- freshly grated Parmesan cheese
What to Do
- Combine first 8 ingredients in a 6-quart slow cooker.
- Cover and cook on LOW setting 8 hours. Stir in tomato paste and olives. Sprinkle each serving with Parmesan cheese.